Is there anything better than a fresh loaf of zucchini bread? We didn’t think so until we found this recipe for zucchini bread with chives and cheese. Of course, cheese makes everything better. We like to make up a batch of zucchini bread for bake sales, holiday parties or as a side dish for our Sunday brunch. We also like to use this batter for muffins so we can pack some for work or school.
The most important step of this recipe is to squeeze the excess liquid out of the shredded zucchini so the batter doesn’t end up too watery. We press it with a clean kitchen towel to make sure we get the moisture out. No buttermilk on hand? It’s super easy to make your own, with a combination of milk and lemon juice or white vinegar. A side bonus: this homemade buttermilk feels like a little food chemistry project! Whip up a batch of our cheddar and chive zucchini bread the next time you need a brunch dish or a bake sale item. Save a slice or two for a grab-and-go breakfast to pair with your morning cup of joe.
Cheddar and Chive Zucchini Bread
1 hour 15 minutes to prepare serves 8
- 3 medium zucchini, shredded and pressed to dry
- 1 1/2 cups sharp cheddar cheese
- 3 tablespoons chives, minced
- 2 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 1 cup milk
- 2 tablespoons fresh lemon juice
- 4 tablespoons melted butter
- 1 large egg
- Preheat oven to 350°F. Grease a 9" by 5" loaf pan and dust with flour to prepare.
- Mix together milk and lemon juice in a small bowl and let sit until milk begins to curdle. Add egg and beat until smooth. Whisk in sugar and melted butter until combined.
- Sift flour, baking soda, baking powder and salt into a large mixing bowl. Pour in milk mixture and stir until just moistened. Add cheese, zucchini, and chives. Stir to combine.
- Bake for 55-60 minutes or until toothpick inserted into center comes out clean.
Recipe adapted from Coffee And Crayons